Sep 20, 2026  
SFCC Catalog 2026-2027 
    
SFCC Catalog 2026-2027
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CULA 219 - Plant-Based Cuisine


Credits: 2

Students will be taught plant-based cooking techniques, utilizing a variety of complementary proteins and non-meat substitutes. They will explore recipes and methods pertaining to plant-based, vegan and vegetarian cuisines.

Offered: Fall.
One lecture hour, two lab hours.

Max Class Size: 12



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